Dinner/ Lunch

Jackfruit Salad Loaded Jacket Potatoes

The air fryer strikes again. Who knew a baked potato could be cooked to perfection in my favourite kitchen gadget.

Crispy skin, fluffy interior, and about 30 minutes off of your cooking time. Of course you can cooked the potatoes in the oven to your own liking, but if you have an air fryer you I urge you to give baked potatoes a go in it.

I’ve actually made these potatoes twice now; I wasn’t quite happy the first time around. I added in a whole load of extras when really, the jackfruit just requires a little vegan mayo and all the toppings, and it is perfectly flavoursome all on its own. Both my parents mistook the jackfruit for tuna, it really does have a similar flaky look, but quite frankly I think it has a much better texture than any canned tuna I’ve ever come across!

I used Nature’s Charm Young Green Jackfruit Confit which granted does have a whole heap of flavour already going on thank to the inclusion of herbs. 

A few toasted walnuts for crunch, pickled red onion for a pop of colour and extra flavour to cut through the creaminess of the mayo. Easy peasy, delicious, and one I can confirm will be on regular rotation.

Recipe created for Natures Charm, this is not a sponsored post.

Jackfruit Salad Loaded Jacket Potatoes

Print Recipe
By Serves: 2 Prep Time: 10 minutes Cooking Time: 40 minutes


  • **For the Potatoes**
  • 2 baking potatoes; I like to use Maris Pipers or Russets
  • Salt
  • Olive Oil
  • **For the Filling**
  • 1 can of Nature’s Charm Young Green Jackfruit Confit
  • 2 - 3 tbsp vegan mayonnaise
  • 2 tbsp toasted walnuts, roughly chopped
  • Salt and black pepper to taste
  • **To Garnish**
  • Finely chopped spring onions
  • Dill, Chives, or Pickled Onions



To bake potatoes in the oven, pierce liberally with a fork, drizzle with olive oil, coat generously in sea salt and bake in a preheated oven @190 - 200C for 1 hour - 1.5 hours.


You can also cook them in the air fryer. Prep them the same way as for the oven method, cook at 190 - 200C for 40 minutes. The times will vary depending on your potatoes.


Drain oil from jackfruit, place into a bowl and break apart with your hands.


Mix with mayo and walnuts. Season to taste with salt and pepper.


Slice open cooked potatoes and load up with filling; can be served in warm or cooled potatoes.


Top with dill, chives or spring onions, and some pickled red onion if desired.


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